Description
This Pineapple Heaven Cheesecake combines a buttery graham cracker crust with a smooth, creamy cream cheese filling infused with a luscious pineapple mixture. Lightly baked crust and a no-bake, chilled pineapple cream cheese topping make this dessert a tropical delight perfect for any occasion.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
Filling
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 tsp vanilla extract
Pineapple Topping
- 2 cups pineapple chunks
- 1 cup pineapple juice
- ¼ cup powdered sugar
- 2 tbsp cornstarch
- 1 packet gelatin (about 7 grams)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs with melted butter and press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then set aside to cool completely.
- Make the cream cheese filling: In a large mixing bowl, beat the softened cream cheese together with granulated sugar until the mixture is smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture to maintain the airy texture. Add vanilla extract and mix to combine.
- Prepare the pineapple gelatin mixture: In a saucepan, combine the pineapple juice, powdered sugar, and cornstarch. Heat over medium heat, stirring constantly until the mixture thickens. Remove from heat and allow to cool slightly before mixing in the dissolved gelatin until fully incorporated.
- Combine the filling and pineapple mixture: Fold the pineapple gelatin mixture into the cream cheese filling carefully to create a smooth and consistent pineapple-flavored filling.
- Assemble and chill: Pour the pineapple cream cheese mixture over the cooled crust in the springform pan, smoothing the top with a spatula. Refrigerate the cheesecake for at least 4 hours or until fully set.
- Serve: Just before serving, top the cheesecake with the fresh pineapple chunks for a burst of refreshing tropical flavor.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Dissolve gelatin in a small amount of cold water before adding to the pineapple mixture for even texture.
- Refrigerate the cheesecake well to ensure it sets properly and holds its shape when sliced.
- For a firmer crust, you can chill the pressed crust before baking.
- This dessert is best served chilled and consumed within 2-3 days for optimal freshness.
